>My family has been making these for years. If you don’t love brussels sprouts, you will after you eat these. My kids even eat them. Anything tastes better with bacon and shallots. mmmm.
I think these are best finished a “little crunchy” or more on the “raw” side. My sister and I discovered that the flavor changes if they’re overdone. We prefer the brussels sprouts to look fresh and green rather than dark and army green when done.
brussels sprouts with bacon & thyme
(adapted from Williams Sonoma)
2 lb. brussels sprouts (fresh)
5 oz. bacon, diced
4 shallots, ﬁnely chopped
2 tsp. ﬁnely chopped fresh thyme
1 1/4 to 1 1/3 cups chicken or turkey stock
2 Tbs. unsalted butter
3 Tbs. olive oil
3 tsp. salt – (we like to use kosher or sea salt)
Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Cut the brussels sprouts into halves. Set aside.
Heat a large sauté pan over medium heat. Cook the bacon until golden brown, about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off the fat in the pan and discard.
Return the pan to medium heat, add the shallots and thyme and cook until soft, about 5 minutes. Transfer the shallot mixture to the bowl with the bacon. Pour 1/4 cup of the stock into the pan and, using a wooden spoon, stir to scrape up the browned bits from the pan bottom. Pour the stock over the bacon mixture.
Using paper towels, wipe out the pan and place over medium-high heat. Melt the butter with the olive oil. Add the brussels sprouts and salt and stir to coat evenly. Cook until the brussels sprouts begin to brown, 3 to 4 minutes. (Make sure you get the brussels sprouts to brown.) Stir again, then cook for 3 to 4 minutes more. Stir in 1/4 cup of the stock.
Continue cooking, stirring occasionally and adding more stock as needed, until the brussels sprouts are
soft, about 15 minutes more. (Cook the brussels sprouts to your liking – we modify the cooking time to achieve our desired doneness.)
Add the bacon mixture and any remaining stock and stir to incorporate. Transfer to a warmed serving bowl and serve immediately.
Serves 8 to 10.